HIGHLIGHTS:  A new report says that more restaurants could charge non-refundable deposits . . . possibly up to $100 . . . when you make a reservation.  The idea is that restaurants lose money when people no-show.

FULL STORY:  Have you ever made a reservation at a restaurant, and then no-showed when the timing didn’t work out . . . or you found a better option?  Well, in the future, you may be CHARGED for that.

A new report says that many restaurants operate on slim margins . . . and when they hold a table for someone who doesn’t show, they lose money.  So some may start charging non-refundable deposits when you reserve a table.

Some high-end restaurants in bigger cities already charge a “reservation fee,” which is then deducted from your bill AFTER you show up to dine or drink there.

There’s no specific amount . . . reports say it can vary from $50, to $100, to $50 PER PERSON.  And it could be easy to implement . . . especially using apps like OpenTable and Resy . . . by just taking your credit card when you book.

Other industries already do this:  Vacation homes, resorts, and hotels will keep your deposit if you don’t cancel by a certain time . . . and doctors and dentists can charge fees if you skip out on appointments at the last minute.

Naturally, none of us want more fees added to going out . . . but this COULD be good in one way, for people who DON’T skip out . . .

Restaurants say this would be a way for them to recoup losses from holding a table that DOESN’T punish other diners, like having to, quote, “adjust the price of food.”

According to data from OpenTable, 28% of Americans admit they haven’t shown up for a reservation they made within the past year.

(CBS News)

(I’m actually fine with this . . . as long as you can cancel without penalty a couple hours ahead . . . or at least earlier that day, for a bigger party.)

(Maybe it will cut back on situations where places have a long wait-list . . . and yet you see empty tables inside.)

(Especially for well-run, small businesses that rely on turnover to keep prices low, while having plenty of staff to cater to guests.)